YOUR SOLIN GENERATED RECIPE
Loaded Breakfast Burrito with Chorizo
Sautéed chorizo and fluffy eggs wrapped in a warm tortilla with creamy avocado and crisp peppers for a satisfying morning meal.
INGREDIENTS
2 oz ground pork chorizo
1 large egg
0.75 cup liquid egg whites
0.5 medium whole wheat tortilla
0.25 cup red bell pepper
0.25 cup yellow onion
0 whole avocado
1 tbsp fresh cilantro
0 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium non-stick skillet over medium heat, add the avocado oil and sauté the diced onion and red bell pepper until softened and fragrant.
Add the ground chorizo to the skillet, breaking it up with a wooden spoon or spatula until browned and fully cooked through.
In a small bowl, whisk together the whole egg and liquid egg whites with the sea salt and black pepper until well combined.
Pour the egg mixture into the skillet with the chorizo and vegetables, gently folding and scrambling until the eggs are just set.
Warm the whole wheat tortilla in a separate dry skillet over medium-low heat for about 30 seconds on each side until soft and pliable.
Assemble the burrito by placing the egg and chorizo scramble in the center of the tortilla, topping with sliced avocado and fresh cilantro before rolling tightly.